Real Recipes From Real Home Cooks ®

prosciutto mushroom ravioli w/brown butter & sage

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

These are amazing!!! A bit funky looking but I just started making homemade pasta, I should get better with time! Not only does the homemade pasta make a great dish, the filling I could eat right out of the bowl!! Thats what this recipe focuses on is the filling and the brown butter sauce. So use your favorite recipe for homemade pasta, (wonton wrappers work as well) and give the filling and sauce a try. Crazy good!!!!!

yield 4 serving(s)
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For prosciutto mushroom ravioli w/brown butter & sage

  • olive oil
  • 2 Tbsp
    minced shallot
  • 2 c
    assorted mushrooms diced fine
  • 1 tsp
    minced garlic
  • salt and fresh pepper
  • 1/2 lb
    finely chopped prosciutto
  • 1/2 c
    reggiano cheese
  • fresh pasta sheets or won ton wrappers
  • 2 Tbsp
    softened cream cheese
  • 4 Tbsp
    unsalted butter
  • 4
    fresh sage leaves

How To Make prosciutto mushroom ravioli w/brown butter & sage

  • 1
    Heat oil in med sauce pan over med heat. Add shallots cook for 30sec. Add the mushrooms and cook till soft about 5min. Season with S&P then add garlic and prosciutto, cook for one minute. Remove from heat and pour into big bowl adding 1/4 cup of the reggiano and cream cheese , mix well. It will look like a ground beef mixture.
  • 2
    Prepare Your pasta sheets or lay out your won tons and fill with teaspoon of filling, brushing egg wash around the filling and close and pinch pasta together.
  • 3
    Add to sheet pan and dust with flour so they dont stick together. Drop into boiling water and cook for 5-6min. Remove with slotted spoon and drain on paper towels.
  • 4
    BROWN BUTTER SAGE SAUCE Melt butter in saute pan cook till brown just before burning point. Pour into another warmed ready saute pan, tear or cut sage leaves and add, stir to butter. Add raviolie to pan a few at a time to coat gently. Serve and garnish with remaining reggiano and chives optional.

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